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The Wines

60-90% Marsanne, 10-40% Roussanne (late 2000s was 60% Roussanne, 40% Marsanne) from clay-limestone soils at Beaumont-Monteux, destemmed, pressed, steel vat decantation, fermented, raised 50-67% 16 hl concrete ovoid vat, 33-50% new-1-2 year 228-litre oak casks with lees stirred, 7-8 months (pre-2009 was 20% vat, 80% new-1-2-3 year old 228-litre oak casks (one-quarter each) 6-7 months), malo blocked, fined, filtered, first wine 2005, organic, biodynamic wine, 10,000-10,500 b


full yellow colour; the nose gives airs of tropical fruits, mango, guava, with a musky, grapey presence. It beams out a full charge. The palate is more restrained, bears richness with firm inner core, leading it to a compact, controlled finish. It’s has a measured exuberance, which is interesting. The length is solid, with dense juice there. There’s more to come – this has structure. Decant it. 13.5°. From mid-2020. 2030-32 Nov 2019


shiny yellow robe. Has a nutty, genuine local bouquet, peach and hazelnut in the front rank. The palate comes with an easy roundness and gras, is plump and fulsome. This is table wine, with sweet notes. It has a fine, aromatic close. 13.5°. 60% Mars, 40% Rouss. To 2021 Feb 2018


firm, full yellow, near gold. The bouquet is fat, with caramel, guava jelly airs, a nudge of cooked lime. The palate is weighty, a real southern style in the glass. The flavour centres on peach and white plum, with a hover of mango, and some bite-grip as it closes. The combination of Marsanne and Roussanne works well, with tang from the former and smooth gras from the latter. Drink with sauced dishes, lobster, white meats. It finishes with a firm and honeyed roundness. 2022-23 Oct 2016

2014 ()

shiny, pretty full yellow. The nose is quiet, but gives a sense of cooked peach, apricot. Decanting will aid it, also time. The palate is full, not yet properly unfurled. There is plenty of weight and content here, and it will be up to white meats, firm fish flavours including monkfish. It works on texture as well as gras. This is classy, understated. The finish is refined after the early display. 13°. 80% Mars, 20% Rouss. €17.50. 10,300 b. 2020-21  Oct 2015 

2012 ()

yellow robe. Ripe lemon curd peach and apricot jam aroma, an air of stewed fruits with notes of licorice, fennel: this is a rich-hearted bouquet. The palate presents its own rich cascade of exotic guava, mango fruiting. It ends with its fullness, but light control, tang-grip as well. Suited to foods, white meats, fowl, in a morilles sauce, for instance, or lobster, foie gras. A wine with oak apparent, a wine of some scale. 13.5°. 70% Marsanne, 30% Roussanne (on the rise again). 67% vat, 33% cask. 10,500 b. €15 ex cellars. To 2018  Nov 2013


shiny, decent yellow. Cooked orange, white raisin-sultana air that has lemon tart, citrus notes, but also ripe associations. The palate is comfortably rich – this sets it up for sauced dishes. It ends with tang – exotic fruit time with pineapple present and some freedom, cut. The length is sound, the aftertaste nutty. It has travelled quite far already, is not a long-lived wine. 13.5°. To 2016.  Nov 2012

2009 ()

mature yellow robe; This has a salted, Roussanne-styled bouquet that is evolving well, along with white raisin. This is showing well now. It grips well, has a sustained heart, flan and apricot. Juicy, bountiful and beau. 13°. 2019-20  July 2015 Previously July 2010 *** yellow, light gold robe; cooked pear, creamy aroma, brown sugar influences, super-ripe fruit – this opens broadly. The palate is big and full, has a rich heart; there is plenty to savour here. Low acidity, drink early, good wine. Sauced fish, lobster will go well, Vieille France cuisine – grilled chicken, girolles mushrooms etc. 14°. 2013. July 2010


yellow robe; harmonious, but reserved nose – lime, baked fruit tart. Served cool, but a tight start, has a hazelnut flavour with a light strip of honey through it, and a clear vein. Oak enters the second half, helps the structure. Fine late acidity. Good – does the aperitif well, is nice and clear and classic with saucisson. Not quite enough fat for scallops, note. To 2014. 13°. Dec 2009 Previously March 2009 **(*) (cask/vat) steady yellow robe; rich, baked tart and butterscotch aroma, butter and banana – all en rondeur. The palate has a pretty full debut, before it gradually tapers and ends on a tight flavour of green apple. Sound enough. To be bottled mid-April, in one month`s time. To 2013. March 2009